- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 2 | pounds | spinach | |
| 1 1/2 | cups | parsley leaves | finely chopped |
| 1 | cup | cilantro | coarsely |
| 1 | cup | celery leaves | |
| 3 | each | garlic cloves | minced or pressed |
| 1/2 | teaspoon | paprika | |
| 1/4 | teaspoon | chili powder | |
| 1 | tablespoon | olive oil | |
| 2 | each | moroccan lemon quarters | finely chopped |
| 2 | tablespoons | lemon juice | |
| 6 | each | cherry tomatoes | stemmed, half |
Trim off spinach roots and remove bruised and yellowed leaves; discard.
Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves.
Stir over high heat just until greens are wilted, 3-5 minutes.
Pour vegetables into a colander set over a bowl.
Press spinach mixture to remove liquid; place vegetables in a serving bowl.(If made ahead, cover and chill up to a day.)
Return drained spinach liquid to pan; add garlic, paprika, and chili powder.
Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes.
Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.)
Top greens with tomatoes and pour dressing over the vegetables.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 8.0g | 33% |
| Sugars 6.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 499% | Vitamin C | 205% | |
| Calcium | 29% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
This cake is AWESOME! I have made the recipe three times now. I am not much of a cake eater because cake is usually so dry, but this is a WINNER! One note, it may be my oven, but my cakes were done in 45 minutes.
Add your comment